Stew your chicken. 3-4 chicken backs 4 or 5 stalks celery, cut in 3"-4" lengths 2 med. onions, quartered 10 whole pepper corns Salt to taste

The extra backs make a richer broth.

Place all ingredients in a large stew pot and cover with water. Bring to a boil and reduce heat to simmer. Simmer until the chicken is done (depends on size of chicken, 1 1/2 hours). Remove chicken and strain the broth. Chill broth so that the fat separates. Lift the fat off the broth. Set aside about 1 cup of cold broth.

Allow chicken to cool, and pick the meat off the bones. (There will be more meat than you might want to put into the dumplings, this makes a great chicken salad.) Chop into small pieces and return to the broth. Bring broth to a boil. You may add fresh celery and onion if desired.

Take 2 cups of Bisquick baking mix and add the chilled broth (cold water works well). Roll out onto a floured surface and cut into strips about 1" wide and 1 1/2" long. Drop "dumplings" one at a time into boiling broth. The dumplings will "puff" up. Cover and simmer 25 to 30 minutes or until dumplings are no longer "puffy".